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Creamy Butternut Squash With Cinnamon Soup

Reviewed: Feb. 1, 2011
This was a really easy recipe. I followed the suggestions and roasted the squash first, for 45 minutes at 375. The first time I made a squash soup it took me forever to peel it. This way I didn't have to do that. In order to use up somethings I had in the house I also roasted some regular and sweet potatos. I cooked the onions, and then dumped in the roasted squash and potatos. This changes the texture a bit, but is a good way to cheaply strech the recipe. I added a little more in the way of spices (probably about 1 1/2 times the reccommended amounts) and used nutmeg in place of cloves because that is what I had. I also added some pumpkin pie spice to taste. The last change that I made was using vanilla yogurt in place of the half and half. The end product is a slightly tangy, slightly spicy, slightly sweet soup. Kind of like pie. Really good. :)
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